Almond Crusted Salmon
with roast potatoes and tomato salad
The crunchy, herby, savoury almond crust truly is a delightful addition to the golden baked fish in this nutritious and hearty dish.
Tags:
Egg(s) not included
Allergens:
Nuts
•Almonds
•Cereals containing gluten
•Wheat
•Fish
•Egg
•Milk
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Tomato
5 grams
Parsley
2 unit(s)
Garlic
20 grams
Almonds
(Contains: Nuts, Almonds)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
200 grams
Salmon
(Contains: Fish)
40 grams
Salad Leaves
500 grams
Baby Potatoes
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
Not included in your delivery
1 unit(s)
Egg
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2844 kJ
Energy (kcal)680 kcal
Fat42.3 g
of which saturates7.6 g
Carbohydrate41.9 g
of which sugars12.3 g
Dietary Fiber8.5 g
Protein33.5 g
Cholesterol80 mg
Salt3.4 g
Potassium1040.7 mg
Calcium87.3 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks.
- Pop onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, cut the tomato into small pieces.
- Just before serving, toss the salad leaves and tomato through the ranch dressing.
3
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
- Chop the almonds.
- Pop the breadcrumbs into a medium bowl along with the chopped parsley, garlic and almonds.
- Season with salt and pepper. Stir everything together until you have an even mix.
4
- Crack 1 egg (per 2P) into a deep plate and carefully mix with a fork.
- Lightly salt the hake.
- Dip the hake in the egg to coat evenly.
- Coat the hake in the almond breadcrumb mix. IMPORTANT: Wash hands and equipment after handling raw fish.
NOTE: Swapping to salmon? Season and crumb as instructed and follow steps as written, replacing salmon with hake where necessary.
5
- Arrange the coated hake on a separate lined baking tray.
- Drizzle a little oil over the fish.
- Bake until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
6
- Serve the almond crusted hake with roast potatoes and salad alongside.
